BRACCIOLA

The traditional filling is hard boiled eggs and either salt pork or
pancetta.

Ingredients:

       1      good sized round steak, bone removed
	          and have the butcher run it through
                  the tenderizer about 2 times

       3      hard boiled eggs, peeled and chopped coarsely
     1/2 lb   salt pork, rind removed and chopped medium fine
       1 cup  grated Parmesan or Romano cheese
       1      good handful of dry crushed basil
       1      good handful of dry crushed marjoram
     4-6      large cloves garlic, minced
              olive oil

              a pinch of rosemary, if desired
              garlic salt                \
              salt                        }- to taste
              fresh ground black pepper  /

Mix together everything but the meat and the olive oil.  Add enough
olive oil to the mixture to make a wet paste.  You can add more or less
of the filling ingredients to satisfy your taste.  Sometimes I use more
cheese depending on what type of cheese used--or more salt pork.  Set
the filling aside

Cut the steak into three or four evenly sized pieces--or as even as you
can get.  I try to cut along the natural separations of the steak and
then cut the longer side in half.  With the smooth side of the meat
tenderizer pound the steak pieces as thin as you can.  Cut away any fat
if you want.  Spread about 1-3 tablespoons of the filling over each
piece of steak.  Use all the filling.

Roll each piece of steak in whichever direction is the easiest and will
make a roll about 2 inches in diameter.  With heavy string tie the rolls
in place.  Either fry each bracciola until done all around or broil.  We
prefer to broil.  This is really just a dietary preference, since we
don't like fat in our spaghetti sauce.  Lightly salt and garlic salt
each roll as it broils.

Make a very rich spaghetti sauce and add the bracciolas to the sauce.
Simmer in the sauce for about 1 1/2 hours or until very tender.  Remove
from the sauce and remove the string.  Cut into serving size pieces and
serve with the sauce on the side or with a pasta such as penne or
rigatoni.